Wash and dry produce.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens.

Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper.

Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan.

While zucchini cooks, pat pork* dry with paper towels; season all over with garlic powder, salt, and pepper.

Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Swap in chicken* for pork. Cook, until browned and cooked through, 3-5 minutes per side.

Heat a drizzle of oil in pan used for pork over medium-low heat. Add scallion whites and cook, stirring occasionally, until softened and fragrant, 1-2 minutes.

Stir in jam, stock concentrates, ¼ cup water, and 1 TBSP butter (⅓ cup water and 2 TBSP butter for 4 servings); cook, stirring occasionally, until sauce has thickened, 2-4 minutes.

Remove from heat and stir in crème fraîche until combined. Taste and season with salt and pepper if desired.

Fluff rice with a fork. Thinly slice pork crosswise.

Divide rice and zucchini between plates. Top rice with pork and drizzle with pan sauce. Garnish with scallion greens and serve.

Thinly slice chicken crosswise.